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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
5 ounces fresh scallops |
10 ounces crab meat |
2 ounces butter |
4 ounces bechamel |
1 tablespoon cubed carrots |
1 tablespoon cubed celery |
1 tablespoon cubed leeks |
1 tablespoon cubed daikon |
butter, to fry |
1 cup lobster stock |
1 tablespoon lobster butter |
2 tablespoon cream |
1 tablespoon butter |
chopped chives |
salt, pepper |
1 large ravioli, cooked al dente |
lotus root, sliced and fried |
chives |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
2. For Vegetables: Panfry the vegetables quickly in butter, until al dente.
3. For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
4. Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.
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